Kare Kare the Philippin version of ox tails.
Offen served during festivitas as an original philippin tradition.
It has a wonderful taste and creamy texture. When trying out some Philippine recipe; Kare Kare is an absolute must...!
- 1 ½ kg oxtails
- 2-3 eggplant sliced
- 3 baby bok choy
- 4 string beans cut in 3-4 cm pieces
- 2 onion
- 4 cloves garlic
- 2 teaspoon annatto powder*
- ½ cup peanut butter**
- Salt &
- A little oil for frying
- Shrimp paste
- Clean the ox tails and cut them in the joints.
- Place them in a pot add 1 onion cut in quarters, salt & pepper and cover with water.
- Boil for
2 to 3 hours until tender.
- Slice the last onion rather thin and mince the garlic. Fry in a little oil.
- Add annatto powder* stir well until dissolved and a beautiful reddish color appear.
- Through in the ox tails and coat with the
mixture, then remove again.
- Add 1 – 1 ½ cup of the ox tail broth and simmer on medium heat.
- Now place the egg plant and bok choy in the soup.
- Let the bok choy simmer for 2-3 min then remove.
- Let the egg plant
simmer for 5-6 min then remove.
- Add string beans and pour in the ½ cup of peanut butter**
- Simmer the sauce until it thickens to your desired thickness.
- Through in the ox tails and let them heat through.
- Then arrange
egg plants and bok choy and serve the dish with rice.
- Make shrimp paste available as a side dish.
*) Annatto powder doesn’t have a lot of flavor and are mainly used for the coloring.
**) Some prefer smooth
other crunchy peanut butter.